Kickin’ it with Kenny: Celebrating St. Patrick’s Day at Home: Dinner Inspiration

The following recipes were developed by Heinen’s chef and shared live on Kickin’ it with Kenny.

Mini Shepherd’s Pie

Makes 12 Servings

Ingredients

• 1 tbsp. Heinen’s Olive Oil
• 1 small onion, chopped
• 1/4 lb. Heinen’s Ground Beef
• 1/4 lb. ground lamb
• 3/4 cup Heinen’s Frozen Corn, no need to thaw
• 3/4 cup Heinen’s Frozen Peas, no need to thaw
• 1/3 cup water
• 1 tbsp. tomato paste
• 3/4 tsp. salt
• 1/3 tsp. pepper
• 1 beef bouillon cube
• 1 box refrigerated pie crust
• 24 oz. refrigerated mashed potatoes
• Heinen’s organic paprika

Instructions

1. Heat olive oil in large nonstick skillet and add chopped onion. Cook onions, stirring often over medium heat until softened.
2. Add ground beef and lamb, continue to cook until browned. Drain grease.
3. Add corn, peas, water, tomato paste, salt, pepper and a beef bouillon cube.
4. Continue cooking, stirring often, for an additional 4-5 minutes (until most of the liquid has been absorbed). Set aside.
5. Unroll pie crusts into 12″ circles. Using a 4″ round biscuit cutter, cut out 12 circles. Place one pie crust in each cup of a 12 cup muffin tin. Gently press crusts to fit.
6. Bake at 400F for 8 minutes. Once crusts are done baking, remove from oven and lower temp to 350.
7. Using a 1/4 cup measuring cup, put a portion of the filling in each crust. Top with 1/4 cup mashed potatoes. Sprinkle with paprika.
8. Bake the mini pies at 350F for 25 minutes until potatoes and crust are slightly browned. Let stand for 10 minutes before serving.

Creamy Rueben Soup

Makes 8 Servings

Ingredients

• 2 tbsp. Heinen’s Extra Virgin Olive Oil
• 1 medium yellow onion, diced
• 4 carrots, peeled and diced
• 3 cloves garlic, minced
• 1 lb. Heinen’s Corned Beef, diced (from the Deli)
• Salt and pepper
• 1 tsp. Heinen’s Organic Oregano
• 1 Heinen’s Organic Bay Leaf
• 1 – 32oz. Heinen’s Beef Stock
• 8 oz. sauerkraut, rinsed and drained
• 1/4 cup cornstarch
• 1/3 cup cold water
• 1 cup Heinen’s Heavy Cream
• 1 package shredded Swiss cheese

For the Croutons:

• 6 slices Heinen’s Rye Bread, cubed
• 2-3 tbsp. Heinen’s Extra Virgin Olive Oil
• Salt and Pepper

Instructions

For the Croutons:

1. Preheat oven to 350F.
2. Place the bread cubes in a large bowl, pour olive oil over top. Season with salt and pepper. Toss until coated.
3. Scatter evenly on a large baking sheet. Bake until brown and crispy (about 15-20 minutes). Remove and set aside.

For the Soup:

1. Heat olive oil in a large stockpot over medium-high heat and sauté onions and carrots until softened (about 7-9 minutes).
2. Add garlic and diced corned beef and cook for another 1-2 minutes, or until fragrant. Season with salt and pepper, oregano and bay leaf.
3. Pour beef stock into the pot and stir in sauerkraut. Bring to a boil, reduce heat and let simmer for 20 minutes.
4. Create slurry by whisking cornstarch and cold water together in a small bowl.
5. Remove the bay leaf from the soup, and whisk in the slurry. Cook for another 5-10 minutes, or until the soup thickens.
6. Stir in heavy cream and Swiss cheese. Cook for another 5 minutes, or until heated through.
7. Ladle into serving bowls and top with rye bread croutons.

Kale & Cabbage Colcannon

Makes 6 Servings

Ingredients

• 8 medium Yukon Gold potatoes, peeled and halved
• 8 tbsp. Heinen’s Unsalted Butter
• 1/2 cup Heinen’s Half & Half
• 1 small green cabbage, cored and thinly sliced
• 2 cups of kale, ribs removed, thinly sliced
• 6-8 scallions, finely chopped
• Salt and pepper

Instructions

1. Bring a large pot of water to a rolling boil. Add 1 tsp. salt and the potatoes. Cook until fork tender.
2. Drain potatoes in a colander and return to the pot. Mash until smooth.
3. Add half & half and 6 tablespoons of butter. Season with salt and pepper. Set aside and keep warm.
4. Add sliced cabbage and kale to a large skillet with olive oil. Sauté until wilted.
5. Mix the potato, cabbage and kale together. Stir in the scallions. Season with salt and pepper.
6. To serve, scoop potatoes into a serving bowl and make a well in the center. Add the remaining butter and garnish with a few pieces of chopped scallion.